Summer Salad with Pasta, Pesto, and Tomatoes

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Not just a salad, but a guide on how to eat in the heat when you don't want anything hot or heavy. Pasta serves as the carbohydrate component, adorned with tomatoes, pesto sauce, and yogurt. In total, it's a light, juicy, satisfying, and refreshing snack that won't require any 'second course.' For a complete vacation feeling, it's important that the pesto sauce is made right here and now, in a rustic spirit; with a blender, it will take no more than two minutes. A greenish, finely chopped mass from a can will not do at all.

Ingredients

Fresh basil leaves - 3 cups
Parsley - 2.5 oz
Garlic - 3 cloves
Meyer Lemon Juice - 1 tablespoon
Salt - ½ teaspoon
Ground Black Pepper - ¼ teaspoon
Toasted Sesame - 0.3 cups
Olive Oil - ½ cup
Grated Pecorino Pepato Cheese - 2.1 oz
Gemelli pasta - 15.9 oz
Tomatoes - 2 pieces
Natural Yogurt - 1 cup

Step by Step guide

Step 1

In a blender, combine basil, parsley, minced garlic, lemon juice, and pine nuts. Blend until smooth. While blending, gradually add olive oil, then Parmesan. Season with salt and pepper.

Step 2

Cook the pasta in boiling salted water until al dente. Drain and rinse under cold water.

Step 3

In a large bowl, mix the pesto with yogurt, then add the cold pasta and stir. Add chopped tomatoes to taste, and season with salt and pepper to taste.